Extraction, phytonutrients, the nutraceutical, and mineral analysis of coconut (Cocos nucifera) oil

Abstract

Coconut oil is edible oil which is derived from the kernels, meat, and milk of the coconut palm fruit. This study aimed at evaluating the physicochemical properties, mineral elements, phytochemical content of coconut oil and determines the susceptibility pattern of coconut oil against bacteria. The results revealed the average values of the coconut oil contains for alkaloid, tannin, saponins, flavonoid, phenol, steroid, terpenoid, and glycoside were 38.230 mg/100g, 28.124 mg/100g, 16.185 mg/100g, 29.745 mg/100g, 79.167 mg/100g, 0.915 mg/100g, 1.251 mg/100g, and 0.506 mg/100g respectively; which are considered to be responsible for the many benefits attributed to coconut consumption. The mineral elements such sodium (75.350 ppm), calcium (105.400 ppm), potassium (502.55 ppm), magnesium (24.502 ppm), phosphorus (20.372 ppm), and copper, zinc, iron and manganese were present in moderate amounts of 0.442 ppm, 0.393 ppm, 0.772 ppm, 0.629 ppm respectively. The physicochemical analysis reveal the pH level to be neutral, while other parameters such as nitrate, phosphate and ammonia were not detected. The assay of antibacterial activity of standard bacteria organisms showed that Staphylococcus aureus had the highest susceptibility to coconut oil while Pseudomonas aeruginosa had the least. The utilization of coconut oil should be promoted as a functional food in Nigeria and the use of coconut seed flesh in our diets should be encouraged for health supporting functions.